Crispy Chicken Katsu

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 20

Cook Time 15

Pat the chicken thighs dry with a paper towel. Use a kitchen mallet or rolling pin to flatten the thighs to an even thickness.
Prepare 3 bowls to coat the chicken.
In the first bowl, combine flour with salt, pepper and garlic powder.
In the second bowl, whisk together the eggs with the milk.
In the last bowl, combine the panko breadcrumbs with salt, pepper and garlic powder.
Dip each chicken thigh into the flour, ensuring it's coated all over and then shake off any excess.
Dip each piece of floured chicken into the egg mixture and let any excess drip off.
Roll the chicken in the breadcrumb mixture, ensuring to press down to ensure the chicken is sufficiently coated.
Heat oil in a frypan to 180 °C. Cook the chicken in batches, flipping half way through, until the chicken is golden on both sides.
Transfer to a chopping board, and slice. Enjoy warm.